Method

1.

Turn your water onto boil and add a few drops of vinegar in the water – this helps the eggs hold their shape when you poach them

2.

When your water boils, drop your eggs in (crack them all into a bowl first, so they cook at the same time), and turn the water temperature down to a simmer, cook until they are how you like them (soft or hard!).

I tried to order eggs benedict with smoked salmon for breakfast at a 3 star Michelin restaurant in London. I was practically laughed at because it is eggs royale (sans rocket) that has smoked salmon. Surely Peter knows the difference... Or not.... Alkalising lemon water removes the effect of both the acidic lemon and the alkalinity of the alkalising agent yet Pete promotes this too.... Basic year 7science Pete. epic fail on both counts huh....MORON